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All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Penelitian dan Pengembangan Pendidikan Jurnal Penelitian dan Pengembangan Sains dan Humaniora (JPPSH) Jurnal Pendidikan Indonesia Jurnal Ilmu Sosial dan Humaniora Journal of Education and Learning (EduLearn) Wahana Didaktika Daya Saing : Jurnal Ilmu Manajemen Jurnal Penelitian Pendidikan IPA (JPPIPA) JURNAL PENDIDIKAN TAMBUSAI International Journal of Social Science and Business Mimbar Ilmu Ensiklopedia of Journal Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat GERVASI: Jurnal Pengabdian kepada Masyarakat Jurnal Pendidikan Jurnal Teknologi Informasi dan Pendidikan Diklat Review : Jurnal manajemen pendidikan dan pelatihan Jurnal Pendidikan dan Keluarga Journal of Food Technology and Agroindustry Jurnal Manajemen Perhotelan dan Pariwisata Suluah Bendang: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Journal of English Language and Education Indonesian Journal of Sport and Tourism Jurnal Pariwisata Bunda Student Scientific Creativity Journal Jurnal Sains Terapan Pariwisata Jurnal Manajemen Pariwisata dan Perhotelan International Journal of Environment, Engineering, and Education Jurnal Kuliner Journal of Multidimensional Management
Lise Asnur
Universitas Negeri Padang
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Eksplorasi Konten kuliner oleh Food Vlogger pada Instagram di Marriott Cafe Hotel JW Marriott Medan M. Ridwan Hanafi; Lise Asnur
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 2 No. 1 (2024): Februari : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v2i1.1736

Abstract

This research was conducted because researchers observed that food vlogger content on Instagram social media at the Marriott Cafe Hotel JW Marriott Medan was not effective. The main problem is that the uploaded content still has little insight or interaction such as the number of viewers, likes, and those who share the content, as well as a lack of detail and enthusiasm in explaining the content reviewed by food vloggers. The aim of this research is to analyze the content carried out by 5 food vlogger on social media Instagram Marriott Cafe Hotel JW Marriott Medan. The type of research used was descriptive with a qualitative approach, by interviewing three (3) informants using a purposive sampling technique. Data collection techniques through interviews, observation and documentation., observation, documentation. The data is analyzed by reduction, namely summarizing, selecting and focusing on important things and analyzing the data obtained with the problem being studied. The results of this research show that the content uploaded by food vloggers at the Marriott Cafe is visually and audio and editing is good, but the content, namely the way the food vlogger conveys the message, is less interesting, namely the food vlogger does not use an original voice such as a good, unique, distinctive narrative. in conducting reviews, this is what causes Instagram users to be less interested in watching food vlogger content which causes little engagement on Instagram social media when food vloggers at the Marriott Cafe Hotel JW Marriott Medan.
Hubungan Brand Awareness Dalam Menentukan Keputusan Pembelian di Coffee Shop Teras Muzaka Lubuk Basung Wahyu Pratama Rusti; Lise Asnur
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 2 No. 1 (2024): Februari : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v2i1.2274

Abstract

Teras Muzaka Lubuk Basung coffee shop is one of the coffee shops established in Lubuk Basung and has many customers. Based on observations made by the Teras Muzaka Lubuk Basung Coffee shop, it has several problems, including instability in the number of orders, consumers do not get an attractive impression when visiting, consumers only focus on one product so they do not recognize the Teras Muzaka Lubuk Basung Coffee shop brand, Teras Muzaka Coffee shop Lubuk Basung is not yet the main choice for consumers and there is a tendency for consumers to compare Teras Muzaka with other competing coffee shops.This type of research is classified as a quantitative research method with a causal associative approach. This research was conducted to see whether there is an influence of Brand Awareness on purchasing decisions at Teraz Muzaka Lubuk Basung, as well as to see the relationship between these two variables. The sampling technique used was purposive sampling. The number of samples was determined using the Slovin formula. The number of samples used was 377 respondents.Based on the research conducted, the following results were obtained: the level of respondents' achievement in the Brand awareness variable was 64% in the not good category and the purchasing decision variable was 73% in the quite good category. The results of the simple linear regression test obtained a calculated F value of 61.318 with Sig 0.000 < 0.05, so regression can be used. This means that brand awareness has a significant influence on purchasing decisions. The result of the regression coefficient equation is 0.538 with a sig value. 0.000 < 0.05. The R square value is 0.138, meaning that the Brand awareness variable has an influence of 13.8% on purchasing decisions at the Teras Muzaka Lubuk Basung Coffee shop and 86.2% is influenced by other variables not discussed in this research.
Uji Sensori Kopi Arabika Pasaman Dengan Menggunakan Metode Seduhan Pour Over V60 Tomi Candra; Lise Asnur
Jurnal Manajemen Pariwisata dan Perhotelan Vol. 2 No. 1 (2024): Februari : Jurnal Manajemen Pariwisata dan Perhotelan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jmpp-widyakarya.v2i1.2705

Abstract

Tomi Candra, 2024. "Sensory Quality of coffee using the Pour Over V60 Brewing Method". Final project. D4 Hospitality Management Study Program, Department of Tourism. Faculty of Tourism and Hospitality and Padang State University. This research purpose is to analyze the coffee quality using the pour over v60 brewing method in terms of Flavor, Aftertaste, Acidity and Body. As well as knowing the coffee sensory quality using the V60 pour over brewing method and providing information to the public and baristas about the coffee sensory quality using the V60 pour over brewing method. And what is the quality of Pasaman Arabica coffee using the V60 pour over method? This research type include in experiment by making comparisons. The comparison was carried out with 2 comparison aspects and 2 research subjects per comparison aspect, namely grind size and ratio between coffee and water. This research was conducted in the tourism department's barista laboratory on December 1-December 20 2023. The panelists in this research consisted of 3 panelists consisting of 1 tourism department lecturer and 2 expert baristas. Based on the experimental results and after being subjected to organoleptic tests, it was stated that the organoleptic test results after describing the sensory quality of coffee using the pour over v60 brewing method in terms of good flavour, very good aftertaste, quite good acidity and good body.
Garnish Creation In Food And Beverage Serving (Descriptive Study On Garnish Creation In Food And Beverage Serving At Muaro Terrace Café & Resto) Khoiri, Daffa Patria; Asnur, Lise
Jurnal Pendidikan Tata Boga dan Teknologi Vol 5, No 1 (2024): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v5i1.12929

Abstract

Penelitian ini dilatar belakangi oleh pengamatan peneliti terhadap Kreasi Garnish Pada penyajian Makanan dan Minuman di Muaro terrace Cafe & Resto adalah penelitian ini menggunakan metode Kualitatif Deskriptif yang memiliki indicator penilaian dari beberapa aspek diantara nya aspek warna, aspek keseimbangan dan aspek penataan /platting. aspek warna muaro terrace café & resto cenderung menggunakan warna yang terang untuk garnish pada penyajian makan dan minuman,untuk dari aspek keseimbangan muaro terrace café & resto cenderung menggunakan garnish yang lebih kecil daripada hidangan utama yang akan disajikan dan untuk aspek penataan atau platting muaro terrace café & resto lebih cenderung meletakan garnish disebelah hidangan di muaro terrace café & resto lebih cenderung menggunakan warna yang sama pada di setiap garnish nya dan kurang nya variasi warna untuk garnish yang berada di muaro terrace café &resto.Dilihat dari aspek keseimbangan pada kreasi garnish di muaro terrace café &resto cenderung menggunakan garnish yang lebih kecil untuk setiap hidangan yang disajikan dikarenakan muaro terrace café & resto mengusung simple garnish.Dilihat dari aspek penataan/platting di muaro terrace café & resto cenderung meletakan garnish pada di sebelah hidangan utamaya dan sangat jarang sekali garnish di muaro terrace café & resto meletakan garnish diatas hidangan utama
STANDARISASI RESEP RENDANG DAUN SINGKONG DI NAGARI SIJUNJUNG KABUPATEN SIJUNJUNG Tul ‘Aini, Fitra; Asnur, Lise
Diklat Review : Jurnal manajemen pendidikan dan pelatihan Vol. 8 No. 1 (2024): Kolaborasi Inovasi, Edukasi, dan Pemberdayaan Menuju Penguatan Kapasitas Masyar
Publisher : Komunitas Manajemen Kompetitif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35446/diklatreview.v8i1.1782

Abstract

Fitra Tul 'Aini (2024): Standardization of the Traditional Recipe for Cassava Leaf Rendang in Nagari Sijunjung, Sijunjung Regency. Thesis D4 Hospitality Management, Department of Tourism. Faculty of Tourism and Hospitality, Padang State University. As of right now, Nagari Sijunjung Sijunjung Regency lacks an ordinary recipe. Variations are the cause of this in the amount of ingredients used, the processing method, and the color, texture, flavor, and scent of cassava leaf rendang in this region. The purpose of this study is to develop a universally recognized recipe for Nagari Sijunjung's cassava leaf rendang. This kind of study uses a hybrid methodology that blends quantitative and qualitative data. Five knowledgeable individuals with extensive experience in crafting Cassava Leaf Rendang provided the qualitative data source. Three panelists, who were restricted to UNP Culinary Management lecturers, got the quantitative data source. The methods of collection, reduction, data presentation, and conclusions in qualitative data analysis are as follows. Techniques for analyzing quantitative data employ the formula (Mx = ∑X)/N). The study yielded a single standard formula that included the following parameters: color (very brown), texture (very soft cassava leaves), aroma (very fragrant with Rendang seasoning), and flavor (very tasty cassava leaves). Keywords: Standardization, Recipes, Traditional Specialties, Cassava Leaf Rendang
KUALITAS PEPES IKAN LELE MENGGUNAKAN METODE STEAMING Ziyadah, Lihayatil; Asnur, Lise
Diklat Review : Jurnal manajemen pendidikan dan pelatihan Vol. 8 No. 1 (2024): Kolaborasi Inovasi, Edukasi, dan Pemberdayaan Menuju Penguatan Kapasitas Masyar
Publisher : Komunitas Manajemen Kompetitif

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35446/diklatreview.v8i1.1783

Abstract

The dearth of Research on the effectiveness of steaming catfish to make pepes is what spurred this investigation. This study aims to identify the quality of catfish pepes by using the steaming method to identify the characteristic scent of fragrant basil leaves and their acidity, as well as the soft texture, reddish yellow color, and savory taste. They are adding details on the preparation of catfish pepes, fostering innovation in processed food items, and educating the public on the procedures catfish pepes, as seen from the aroma, taste, texture, and color. This kind of study is pure experimentation; it involves testing the quality of catfish pepes directly. Due to the fact that it solely looks at the influence of one variable that is, the impact of Quality of Catfish Pepes Using the Steaming Method. Three knowledgeable panelists will use an organoleptic test to evaluate the scent, texture, taste, and color of catfish pepes as part of this study phase. This study was conducted three times. After selecting the panelists, have the supplies and instruments ready to carry out the experiment. Considering the outcomes of the quality research of catfish pepes by conducting research 3 times with the same expert panelists, good catfish pepes quality results were obtained including catfish pepes color (reddish yellow), with an average of 4 (100%), catfish pepes texture (Soft) with an average of 4 (100%), catfish pepes aroma (basil and sour leaves) with an average of 4 (100%) and catfish pepes taste (savory) with an average of 4 (100%). Keywords: Quality of catfish pepes. Steaming method.
Analisis Kualitas Produk Pudding dan Roti di Hotel Grand Serela Yogyakarta Fatma. S, Mutia; Asnur, Lise
Jurnal Sains Terapan Pariwisata Vol. 8 No. 3 (2023): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v8i3.179

Abstract

Tujuan: Penelitian ini berawal dari beberapa permasalahan yang ditemukan pada saat Pengalaman Lapangan Industri mengenai produk pudding dan roti di Hotel Grand Serela Yogyakarta. Penelitian ini bertujuan untuk menganalisis kualitas produk pudding dan roti di Hotel Grand Serela Yogyakarta.Metode: Jenis penelitian ini menggunakan penelitian deskriptif dengan data kuantitatif dan metode survey. Variabel yang digunakan dalam penelitian ini adalah variabel mandiri yaitu kualitas produk pudding dan Roti. Populasi pada penelitian ini yaitu menggunakan rata-rata tingkat kunjungan periode Januari-Desember 2021. Teknik pengambilan sampling yang digunakan adalah teknik purposive sampling dengan jumlah sampel 35 orang tamu di Hotel Grand Serela Yogyakarta. Data penelitian diperoleh dari hasil kuesioner yang disebarkan ke responden yang telah disusun menurut Skala Likert dan diolah menggunakan analisis deskriptif dan perhitungan Tingkat Capaian Responden (TCR) dengan bantuan aplikasi SPSS versi 20.00.Implikasi: Berdasarkan hasil pengolahan data, didapatkan hasil bahwa produk pudding secara keseluruhan berada pada kategori cukup baik dengan rentang skor 29,35-<36,65 persentase sebesar 53,54% dan perolehan nilai tingkat capaian responden (TCR) sebesar 71,8% dengan kategori cukup baik. Sedangkan produk roti secara keseluruhan berada pada kategori cukup baik dengan rentang skor 36,65-<43,95 persentase sebesar 50,51% dan perolehan nilai tingkat capaian responden (TCR) sebesar 72,2% dan berada pada kategori cukup baik.
PENGARUH VARIASI MENU BREAKFAST TERHADAP KEPUASAN TAMU DI GRAND BASKO HOTEL PADANG Simanjuntak, Gaby Romauli; Asnur, Lise
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 6 No. 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v6i2.60987

Abstract

Tujuan penelitian adalah untuk mendeskripsikan variasi menu sarapan pagi, mendeskripsikan kepuasan pelanggan dan menganalisis pengaruh variasi menu sarapan pagi pada kepuasan pelanggan Hotel Grand Basko Padang. Jenis penelitian ini adalah penelitian kuantitatif yang menggunakan metode asosiasi kausal. Pada penelitian ini terdapat 915 tamu yang berkunjung ke Hotel Grand Basko Padang dengan sampel sebanyak 91 orang. Teknik pengumpulan data dilakukan dengan menyebarkan kuisioner kepada tamu yang sarapan pagi di Hotel Grand Basko Padang. Pengujian instrumen dilakukan melalui uji validitas dan reliabilitas. Pada tahap pemrosesan data, fungsi-fungsi seperti merancang struktur data, pengkodean, pengeditan, dan entri data dilakukan. Analisis persyaratan dilengkapi uji normalitas, uji homogenitas, linieritas. Pengujian hipotesis dilakukan dengan menggunakan uji regresi linier sederhana. Hasil penelitian ini adalah tingkat capaian responden pada variabel variasi menu breakfast sebesar 45%  dengan kategori sangat tidak puas. Tingkat capaian responden pada variabel kepuasan tamu sebesar 38% dengan kategori sangat tidak puas. Variasi menu breakfast berpengaruh sebesar 57,1% terhadap kepuasan tamu di Grand Basko Hotel Padang dan 42,9% dipengaruhi oleh variabel lainnya yang tidak dibahas dalam penelitian ini
Pengaruh Kualitas Pelayanan Terhadap Kepuasan Tamu di Cafe Bunbun Eatery N Coffee Hafizh Arrafi, M; Asnur, Lise
Jurnal Pendidikan Tambusai Vol. 6 No. 1 (2022): 2022
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v6i1.3134

Abstract

Penelitian ini membahas tentang pengaruh kualitas pelayanan terhadap kepuasan tamu di cafe bun bun eatery n coffe padang, di mana di temukan beberapa masalah yang terkait dengan kualitas pelayanan terhadap kepuasan tamu . Jenis penelitian ini deskriptif kuantitatif, sampel di ambil menggunakan teknik isedential sampling dengan jumlah 91 orang. Data dikumpulkan dengan penyebaran angket atau kuesioner yang terdiri atas 34 pernyataan pernyataan yang dilakukan pengukuran tingkat capaian responden, yang telah dilakukan uji validitas dan reabilitasnya . Kemudian data diolah dengan menggunakan bantuan SPSS, data dideskripsikan melalui uji persyaratan analisis dan pengujian hipotesis menggunakan teknik analisis regresi linear sederhana dengan menggunakan bantuan SPSS 26.00. Hasil dari penelitian tinjau tentang pengaruh kualitas pelayanan terhadap kepuasan tamu di cafe bun bun eatery n coffe masuk dalam kategori baik Berdasarkan pengkategorian skor dan nilai rata-rata pada statistik hasil penelitian, terlihat bahwa penilaian pelanggan atau tamu mengenai Kualitas Pelayanan sebesar 59.4% pada rentang 60 - < 72 dengan kategori baik dan berdasarkan pengkategorian skor dan nilai rata-rata pada statistik hasil penelitian, terlihat bahwa penilaian pelanggan atau tamu mengenai Kepuasan Tamu sebesar 57.14% pada rentang 53,33 - < 63,33 dengan kategori baik.
The Influence of Tourist Motivation on Visiting Decision at Banto Royo, Tourism Destination in Agam Regency Agustin, Sindi Afriani; Asnur, Lise
JURNAL PENDIDIKAN DAN KELUARGA Vol 16 No 01 (2024): Jurnal Pendidikan dan Keluarga
Publisher : Fakultas Pariwisata dan Perhotelan Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jpk/vol16-iss01/1190

Abstract

This research was conducted against the backdrop of several issues, such as a lack of visitor engagement, underutilized tourist attractions, subpar services, and exorbitant ticket prices. The objective of this study was to investigate the impact of Tourism Motivation on the decision to visit the Banto Royo Tourism Destination in Agam Regency. The research methodology employed herein is quantitative, and employs causal-associative methods using purposive sampling techniques. Data collection was conducted by disseminating questionnaires to 96 individuals who had previously visited the Banto Royo tourism site in Agam Regency. The validity and reliability of the questionnaire were verified using SPSS version 24. Results from the study revealed the following: (1) Tourism Motivation falls within the "fairly good" category, accounting for 43.75% of responses, (2) Visiting Decisions fall within the "good" category, accounting for 55.2% of responses, and (3) The influence of Tourism Motivation on the decision to visit DTW Banto Royo, Agam Regency, is 46.7%, while 53.3% is influenced by other factors not considered in this study.
Co-Authors Abdurrahman, Nabil Adha, Rahmi Aulia Adhitama, Tika Putri Afdal Yusra Afifah, AL Indah Agustin, Sindi Afriani Aini Wirya Ambiyar, Ambiyar Andaresta, Andika anggina Anggraini, Marshella Anisa Apriani, Anisa Ariesni, Selfi Arif Ardian Assabil, Yahdi Aura Firstania M.S Budayawan, Khairi Budayawan, Khairi Cahyadi Kang, Alfito Dimas Dadi Satria Delviyanti, Diva Tri Denny Kurniadi Desky, Abdul Habib Arrasyidi Dhabita Fudhaila Hadma Dini Faisal Dochi Ramadhani Edelweiss, Bunga Effendi, M Abdurrahman Ernawati Ernawati Evan Mardua Putra Evan Mardua Putra Fadila, Lidia Ramatul Fadilah, Roy Fatul Faisal, Dini Fajri Putri, Meddiati Fanizar, Elwa Farhan Saputra Fatma. S, Mutia Fauzana, Helga Melosa Fianri, Rahmat Yasin Firmansyah, Giri Fitrah Hayati Fitri, Denisa Fran Serano Andres Fransiska, Cyintia Fransiska, Serly Dwi Geovanne Farell Gulistina, Ghania Raisa Hafizh Arrafi, M haru hasnel Haryopi Isnan Hemalia Putri Hendrik, Yulzan Hidayat, Febrian Hutabarat, Rinaldy Lowens Ida Nugroho Saputro Ikhsan Tri Syahputra Ilham Maulana Irfin, Dava Sava Marwa Irvan Koto Ismail, Irfan Ananda Juniar, Reysha Jusmita Weriza Juwita, Bella Kamiriah, Rahmi Kasmita Kasmita Kasmita Kasmita Khoiri, Daffa Patria Koto, Rahmat Desman Kurnia Illahi Manvi Kurniadi, Denny Kurniawan, Farhan Lia Ade Ema Safitri Lubis, Arina Luthfini M. Ridwan Hanafi Mahdy, Muhammad Hasnul Mardhiyah, Mardhiyah Martogi Hasudungan Tamba Misrani, Misrani Mochamad Bruri Triyono monica, shinta Muhammad, Said Fajar Nabila Tasrif Nabilah, Lutfa Rana Namira, Dea Navisa, Qavka Nizwardi Jalinus Nofrializa, Nofrializa Octantio, Abillio De Oktavia, Rindu Oktoudis, Tenggo pasaribu pasaribu Pasaribu, Pasaribu Pratitasari, Rima Maharani Putra, Awal Maulana Putra, Evan Mardua Putra, Ridho Mardi Putra, Sandra Yusda Putra, Yudha Baskoro putri mayang sari Putri S., Ade Rahmi Rhamadani Putri, Ranti Zulfa Putri, Widia Wanti Raden Mohamad Herdian Bhakti Rahayu, Putri Rahman, Fajri Rahmawani, Fadhila Rahmi Holinesti Ramadhani, Aisyah Fadhilla Ramadi, Muhammad Rano, Delfi Christopel Renggi Okta Putra Retnaningtyas Susanti Ridala, Muthia Risma, Anisa Rizal, Wahyu Rahmat RIZKY WULANDARI B11111032, RIZKY WULANDARI Robbi Yasin Safitri, Lia Ade Ema Safitri, Rahmadona Sahid, Alimin Salsabila W., Fauziyah Saputra, Andri Satrio Sari, Yuneti Okta Saufari, Shizany Shinta Monica Shinta Yenisman Simanjuntak, Gaby Romauli Sinaga, Enjelina C. Siti Sahara Sitompul, Hotnur Fadila Sukardi, Tega Syahputra, Ikhsan Tri Syahrani, Jihan Syukri, Finana Taali Tamrin, Agusti G. Tasiripoula, Patrisius Taufiq Lilo Adi Sucipto Tika Putri Adhitama Tomi Candra Tul ‘Aini, Fitra Unung Vera Wardina Unung Verawadina Unung Verawardina Unung Verawardina, Unung Vanni, Vino Gion Vera Irma Delianti Wagino Wahyu Pratama Rusti Wahyudi Wahyudi Wakhinuddin Wakhinuddin Wakhinuddin Wakhinuddin, Wakhinuddin Widara, Raisya Haruni William Fernando Wiwik Gusnita Wiyono, Adhytiya Kusumah Yenisman, Shinta Yesi Puspita Sari, Yesi Puspita Yoga Yudian Dara Yolanda, Nessa Yosvita, Nadila Yudha Baskoro Putra Yudistira, Sukma Yuliana Yuliana Yuliana Yuliana Yustisia, Henni Zikmi, Mutiara Putri Ziyadah, Lihayatil Zulkifli